The filling for dumplings can be the most diverse, usually it is made from cottage cheese, potatoes, mushrooms, as well as fresh or canned fruit and berries.
Filling for curd dumplings
Ingredients:
- fatty cottage cheese - about 250 g;
- egg yolk of chicken eggs - 1-2 pcs .;
- sugar - 1-2 tbsp. spoons (optional);
- Butter - 30 g.
Preparation
We can use cottage cheese with sugar and egg yolk with the addition of melted butter. You can also add a little cinnamon and vanilla, as well as steamed fine raisins. Stir thoroughly, but do not whisk.
Filling for dumplings with potatoes, onions and mushrooms
Ingredients:
- potatoes - about 500 g;
- fresh mushrooms - about 300 g;
- onion - 1-2 pcs .;
- a little lard or vegetable or melted butter for frying;
- ground black pepper;
- salt.
Preparation
Boil the peeled potatoes and cook the mashed potatoes. Finely chopped onion and mushrooms fry until golden brown and add to the mashed potatoes . Season with spices, a little salting and stirring. The filling is ready and you can start making vareniki with potatoes and mushrooms .
Filling for dumplings with cherries
Usually cherry filling for dumplings is made from fresh cherries without pits or cherries, preserved in their own juice (also, of course, without pits). To juice does not stand out unnecessarily, you can sprinkle cherries with starch, mixed with sugar or powdered sugar. Usually in 1 varenik put 1-2 cherries - depending on the size.
Cabbage filling
The filling of cabbage for dumplings, too, is quite simple: chopped cabbage and onions are stewed in a saucepan (cauliflower or frying pan) in vegetable oil or smaltse without adding water. Cook on low heat, stirring occasionally, closing the lid. If cabbage and onions are extinguished with fresh mushrooms (for example, whites, oyster mushrooms or champignons), it will be even tastier.
You yourself, a little fantasy, you can come up with different fillings for vareniki from different fruits and vegetables and their combinations. In any case, the filling for dumplings should not spread. Use cooked better immediately, without leaving "for later". In particular, this applies to curd and fruit fillings.